The effect of catechin glycosylated porcine hemoglobin on the quality of meat flour and its antibacterial effect

LIU Lili, CHEN Hui, GUO Jingfang, ZHANG Xiaodan, SU Kenan, YU Ying

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 224-231.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 224-231. DOI: 10.13995/j.cnki.11-1802/ts.037755

The effect of catechin glycosylated porcine hemoglobin on the quality of meat flour and its antibacterial effect

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(21): 224-231 https://doi.org/10.13995/j.cnki.11-1802/ts.037755

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